Open-faced BLT

Open-Faced BLTs

Last Updated on January 6, 2024

A bacon, lettuce and tomato sandwich just screams summer. Why? Because in the height of summer, usually July, tomatoes are at their best. They’ve soaked up so much sun that they’ve become perfectly sweet, a bit acidic, fully ripe and juicy. Without great tomatoes, a BLT just isn’t the same.

Of course, at ButcherBox, we also know how important the bacon is (oh, and the lettuce, too). And though bread has its role, with a BLT, we think the fillings are king. So in this version, we made the classic bacon, lettuce and tomato open-faced; it has one less bread slice so you can really appreciate the B, L and T.

In our BLT, we slather thick-cut toasted bread with mayo, top it with heirloom tomatoes, dressed greens (including flavorful fresh basil) and plenty of ButcherBox’s Bacon. It’s hearty, satisfying, and beautiful, too.

Want to kick the whole thing up a notch? Try swapping garlic aioli for the mayo for even more flavor.

Open-faced BLT

Open-Faced BLTs

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Protein: bacon
Cut: Bacon
Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


  • 1 package ButcherBox Bacon defrosted and patted dry
  • 1 tbsp red wine vinegar
  • 1 small shallot finely chopped
  • Salt and pepper
  • 3 tbsp olive oil
  • lbs ripe heirloom tomatoes
  • 4 thick-cut slices focaccia or sourdough lightly toasted
  • ½ cup mayonnaise
  • Flaky sea salt
  • 2 cups mixed greens
  • ½ cup fresh basil leaves


  • Preheat the oven to 350ºF. Line a baking sheet with foil and set a cooling rack on top. Lay the slices of bacon on the rack and roast until golden and crisp, 15 to 20 minutes, turning over halfway through. Transfer the bacon to a paper towel-lined plate. Transfer the bacon grease to a bowl
  • In a medium bowl, combine the vinegar and shallot; season lightly with salt and pepper.Let stand for 5 minutes, then whisk in the olive oil. Slice the tomatoes into ¼-inch rounds, then into half-moons; reserve.
  • Spread the mayo on the toasted bread; lay the tomato slices over. Sprinkle the tomatoes with flaky sea salt. Add the mixed greens and basil to the bowl with the vinaigrette bowl; toss to coat.
  • Transfer the toast to serving plates. Drizzle the tomatoes lightly with reserved bacon grease. Divide the greens among the sandwiches. Top each with bacon and serve.


  • If you have extra greens, place them in a bowl and serve them on the side.
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